Think of this dish as the fancy buttered noodle. Burro e Salvia means butter and sage, which you will find on menus in Italy, so you know it is worth trying. Don't be afraid of the butter because when you use butter from a farm or a good brand such as Kerrygold, Delitia, or President butter, it is much healthier than processed food made with preservatives. The addition of sage adds nutrients and the smell alone is intoxicating.
About 10 Fresh Sage Leaves
About 4-5 tbsp. Butter
250 grams of pasta like tagliatelle or small shells
This is one of those recipes that you don't have to measure. Instead, the quantities I provide you are guidelines. Therefore to make Burro e Salvia Italian style, it's as simple as melting butter, adding sage, and tossing it with pasta-et Viola!
Heat the butter over medium heat in a frying pan until it is melted and starts to sizzle, but don't let it brown. Roughly chop the sage while the butter is melting.
Once the butter is melted, add the sage to the butter. Then sauté the sage in the butter for 30-60 seconds. Toss with pasta and serve immediately.
It is difficult to say how many sage leaves since they can be all different sizes, but once you make this a few times, you will know how you like it. You can't go wrong. Use enough butter to coat the pasta but not so much that it is like a sauce.
In France, we have sage bushes growing everywhere, and friends and family often serve this as a pasta to the meal when we have a large group to feed. Remember this idea the next time you have last-minute company or a group of kids to feed. You can add a salad and fruit and chocolate for dessert for a balanced meal and a healthy and exciting alternative to carry out pizza.
Tip for keeping sage on hand;
Plant sage in your yard
Keep a sage plant in the kitchen
Buy fresh sage and store it in a plastic baggie with a damp paper towel or a damp kitchen towel. Mine lasts for 3-4 weeks like this.
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